Chef Joe Simone has been capturing appetites for years. As the previous chef and proprietor of The Sunnyside Diner, and now the chef and owner of Simone's in Warren, Simone knows a thing or two about cooking up tempting, delectable meals. This week, he announced a Fall 2016 and Winter 2017 cooking class series will he'll teach attendees how to craft a wide range of dishes, from the classic clams and mussels to Thanksgiving meals with all the trimmings. Classes will be taught at his restaurant, Simone’s, located at 275 Child Street in Warren, and are held on Monday evenings beginning promptly at 6:30 PM. Each class is $60 per student and includes demonstration, recipes, tastes and wine. Call the restaurant at 401.247.1200 or email firstname.lastname@example.org to reserve your seat!
October 17: “Kinda Fall, Kinda Italian, Kinda Vegetarian” Favorites
How to make: Fried beets with goat cheese and arugula // Baked eggplant with pomarola sauce // Pumpkin ravioli in sage butter // Italian apple cake and more.
November 7: Thanksgiving at Simone’s
Take the guesswork out of Thanksgiving. How to make: Extra-virgin olive oil fried almonds with Malden salt, butternut squash, ginger and apple bisque // Roast brine-cured turkey, prosciutto gravy, buttermilk mashed potatoes // Roasted Brussels sprouts with bacon and Parmigiano // The Four Seasons’ cranberry sauce // Raelene’s pumpkin cheesecake.
December 5: A Holiday Dinner
Celebrate the season. How to make: Baked oysters with spinach and Pernod // Endive salad with warm walnuts, blue cheese and a sherry vinaigrette // Roast beef tenderloin with horseradish sauce, creamed spinach and mushrooms // Gingerbread with whipped cream.
January 23: From Stock to Soup
Chef Joe makes all of the own stocks at the restaurant and is eager to share his tips and tricks (hint: freeze cleaned lobster bodies!). How to make: Lobster stock and lobster bisque, vegetable stock and vegan passato di verdura // Chicken stock // Simone’s take on chicken soup/stew.
February 6: Dinner for Two (or more!)
Whether you’re cooking for your Valentine or a small crowd, enjoy a fancy and delicious menu for a February evening. How to make: Crackers with grated beets and goat cheese // Crabmeat and avocado salad with horseradish and crème fraîche // Sustainably raised veal stew with hot buttered spaetzle // Baked-to-order chocolate pudding.
March 6: Brunch!
Chef Joe Simone built his business on Brunch. Prepare some of his favorites! How to make: Chourico hash // Baked French toast // Mediterranean breakfast with marinated tomatoes and grilled bread // Hollandaise sauce // Dutch Baby with fresh fruit.
March 27: Clams and Mussels and Cioppino, oh my!
How to make: Steamed mussels with shallots and crème fraîche // Grilled clams with dill oreganato // Roasted Cioppino with clams, mussels and scallops // Simone’s take on Linguini alle Vongole.
Simone’s, located in Warren, Rhode Island serves the finest locally-grown and seasonal ingredients composed in an elegant and approachable way. They are committed to creating a positive impact on the community and wholeheartedly support their local farmers, producers, vendors and friends. Each dish is served in their comfortable yet refined setting, highlighting Chef Joe’s Mediterranean influence. A graduate of Brown University with a degree in mathematics, Chef Joe Simone learned to cook in France, Greece and Italy, where he’s traveled extensively. Before becoming a private chef, he was a featured chef on the PBS series The Chefs of Cucina Amore. He was also the executive chef at Tosca in Hingham, and spent time at Al Forno in Providence. Simone’s flavors shine in dinner offerings such as Linguini alle Vongole, Cod Roast with Lobster and Chive Gnocchi, Wood Grilled Flank Steak Frites, and Baked to Order Chocolate Pudding. Brunch features dishes like Jonah Crabcakes Benedict, Dutch Baby, and Baked Eggs with Pancetta and Leeks.